Poor Knight from Franconia, or Weck and fried eggs

Ingredients for 4 servings:

• 7 eggs
• 5 rolls, hard (or dry baguette)
• ½ bunch chives, or freeze-dried
• ½ bunch parsley, or freeze-dried
• Salt
• pepper
• Fondor
• 2 pinches of nutmeg, freshly grated, or ready-made spice
• 1 small onion(s), finely diced
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

from Mama Ingrid, super delicious and inexpensive home recipe

Cut the 5 dry rolls into large pieces (not too small, otherwise you’ll end up with a mush) and place them in a large bowl. Next, whisk the eggs (you can use 1-2 more eggs depending on your taste) in another bowl and use a whisk to add about the same amount of water as the egg mixture. Stir in the chives and parsley. Season the whisked mixture with plenty of salt, pepper, Fondor, and grated nutmeg; it should be a bit spicy to ensure the dish tastes good when cooked. Now pour the egg mixture over the rolls, mix thoroughly, let stand briefly, and mix again until the breadcrumbs have absorbed the mixture. If it seems too dry, add a little more water. Add about 2-3 tablespoons of rapeseed oil, or alternatively soy margarine, which is cholesterol-free, to a large pan and bring to medium heat. Now sauté the diced onion until translucent. Add the breadcrumbs soaked in the egg mixture and let them set briefly. Then turn up the heat and cook, stirring frequently, until the breadcrumbs are nice and crispy. Taste and season with salt and pepper if desired. Quickly portion out the breadcrumbs, arrange them on plates, and enjoy. This goes perfectly with a green salad with vinaigrette dressing or a mixed salad and a cold beer, or, of course, juice, water, or something similar for the kids. It also tastes delicious cold.